Butternut Squash Salad
Experience the delightful flavors of fall with this butternut squash salad! Enjoy the perfect blend of crisp greens, tender roasted squash, crispy bacon, crunchy nuts, and creamy cheese, all tied together with a delicious dressing.
For more salads or side dishes to round out your table, try our maple roasted butternut squash and this pear salad with apricots. Or browse all of our delicious side dishes or tasty salad recipes.
Before You Get Started
BUTTERNUT SQUASH: You can purchase pre-peeled and cubed squash to save time. Otherwise, use a vegetable peeler to remove the skin, then cut it into cubes. Be sure to use a sharp knife because it will make this task easier.
When purchasing squash, choose ones that are uniformly colored and free of bruises. Avoid any squash that still has green patches, as they are unripe.
MAPLE SYRUP: Use real maple syrup for the best flavor. Dark or robust maple syrup will have the strongest flavor.
How To Make Butternut Squash Salad
Think of this as me standing next to you in the kitchen, walking you through the steps with a few extra tips along the way.
STEP 1: Start by roasting the squash and preparing the dressing. The dressing can be stored in the refrigerator until ready to use. Roast the squash until tender. A fork or knife should pierce the squash cubes easily.
***PRO TIP: I enjoy making my dressings in a small mason jar. It’s convenient to add all the ingredients to the jar, screw on the lid, and shake it up. Plus, you can store it in the refrigerator in the same jar, so there are no extra dishes to wash!
STEP 2: Fry the bacon until crispy and lay on a paper towel to soak up any extra grease. After they cool, crumble them up for the salad! Combine all salad ingredients in a large salad bowl and toss with the dressing. Serve immediately.
Variations
GREENS: Substitute spinach or baby kale for mixed greens. You may also use your preferred type of lettuce.
NUTS: Feel free to use any nuts you like in this recipe. Candied nuts also add a delightful flavor to this salad.
FETA: Crumbled goat cheese is another excellent choice for this salad. Gorgonzola, bleu cheese, or any of your favorite cheeses are also great alternatives.
GRAINS: Add cooked and cooled grains like quinoa, wild rice, farro, or barley for a more filling salad.
BUTTERNUT SQUASH: Feel free to add seasonings to your squash as it roasts for even more flavor.
Make Ahead
Roast the squash, make the dressing, and fry the bacon in advance, then refrigerate them until ready to assemble the salad. The dressing may separate after refrigeration. Allow to stand at room temperature for 15 minutes, then shake to combine.
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Butternut Squash Salad
Ingredients
- 2 cups (285g) cubed butternut squash
- ¼ cup (60ml) olive oil, + 2 tablespoons
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 2 tablespoons pure maple syrup
- 4 strips bacon
- 5 ounces (142g) mixed greens
- 1 small apple, diced
- 1 large green onion, thinly sliced
- ½ cup (55g) toasted pecans, chopped
- ⅓ cup (45g) feta cheese
- ⅓ cup (45g) dried cranberries
Instructions
- Preheat oven to 400°F. Peel squash and chop it into 1/2-inch pieces. Place on a large sheet pan and toss with 2 tablespoons oil, salt, and pepper. Arrange the squash in an even, spaced-out layer on the tray. Bake for 15 minutes, then remove from oven and stir. Return to oven and bake an additional 10–15 minutes or until tender. Set aside and allow to cool before adding to salad.2 cups (285g) cubed butternut squash
- While the squash is roasting, combine the ¼ cup of oil, mustard, apple cider vinegar, and maple syrup in a small mason jar. Shake well to combine; set aside. Fry bacon until crisp. Allow to drain on paper towels.¼ cup (60ml) olive oil, + 2 tablespoons, 2 tablespoons Dijon mustard, 2 tablespoons apple cider vinegar, 2 tablespoons pure maple syrup, 4 strips bacon
- In a large bowl, combine the greens, squash, crumbled bacon, apple, green onion, pecans, cheese, and cranberries. Drizzle with dressing and toss to coat. Serve immediately.5 ounces (142g) mixed greens, 1 small apple, diced, 1 large green onion, thinly sliced, ½ cup (55g) toasted pecans, chopped, ⅓ cup (45g) feta cheese, ⅓ cup (45g) dried cranberries
Notes
- NUTRITION: Since different brands of ingredients have different nutritional information, the information shown is just an estimate. This website is not intended as nutritional advice, or a diet or health plan. Readers of this website are ultimately responsible for all decisions pertaining to their health.
